How to cook white mushrooms?
Who at least once enjoyed exquisite tastedishes from white mushrooms, he will never give up the repetition of this divine meal for anything in the world. Let's remember some interesting recipes, and some people may be and for the first time learn how to cook white mushrooms so that guests showered him with well-deserved compliments.
How to cook soup with mushrooms
We propose to your attention the original ancient recipe of mushroom soup with three secrets and without spices, capable of smashing the royal taste and the unique flavor of the white fungus.
- water - 1 l;
- fresh porcini mushrooms - 300-400 g (can be more);
- onion - 1-2 pcs;
- a small carrot - 0.5 pcs;
- potatoes average - 4-5 pieces;
- vegetable oil (for roasting) -1-2 tbsp. l;
- manga - 1 tsp. (to taste or with a slide);
- sour cream (in a plate) - to taste;
- dill green (in a plate) - for decoration.
Mushrooms cut, mine, pour cold water andwe place on fire. In the boiling water add salt and cook for 10 minutes, taking time off the foam and stirring. In the meantime, cut the rings and pass the onions, when he gets a golden shade, add the carrots, rubbed on a very shallow (O1,5-2 mm.) Grater. After 10 minutes, remove the mushrooms with a muffin, filter if necessary. The broth is not poured, we put in it sliced large potatoes, cook, after 10 minutes we add half cooked mushrooms and cook almost to the full.
When there are 5 minutes left until the end of cooking,add the manga to the pan. At the same time, we constantly stir and watch, so that the manna will spread evenly. In the end we enrich our soup with carrot and onion dressing, cook for 1-2 minutes and take it off. Before serving the dish on the table, it is advisable to allow the soup to infuse for 10-15 minutes in a saucepan. We serve soup with melenko chopped dill and sour cream. To make it beautiful, dill can be cut, keeping it on the weight, straight into the plate - with scissors. And now the promised secrets:
- grated on a very small grater carrots in the soup is almost invisible, but it gives the dish an exquisite golden shade;
- The manga in the soup is practically not felt, nevertheless - it gives it the necessary consistency;
- complete absence of spices (including pepper and laurushki).
This recipe is suitable for other mushrooms, is itthat the dish will acquire a different shade. Suitable beetroot, podberezoviki or their mixture, including - and with a white mushroom, you get the original assortment.
How to cook white dried mushrooms
Dried white mushroom is used in cookingragout, soups and snacks. Proper drying allows preserving all the useful qualities of mushrooms. In turn, if properly trained to distinguish the taste of a dish from dried mushrooms from the taste of a dish of fresh mushrooms will not be easy.
Fill mushrooms with water - 625 g. Per 100 g. products and leave them to swell. Instead of water, you can use milk, it will give the white mushroom a more delicate taste. Drain the water and rinse the mushrooms until the water from under them becomes clean. Sometimes this water is used as a broth, although here one must bear in mind that the mushroom is not washed before drought. Large pieces of mushroom are cut into smaller pieces. Sometimes, before proceeding to the frying, the white mushroom is boiled, however in this case certain useful substances pass into the broth. Such a broth is successfully used later for making any other dishes, the same sauces or soups.
Frying pan over medium heat, addbutter, wait until it melts. You can use both olive or vegetable oil, but the taste of spices and products is better than the cream. Fry the onion and add the mushrooms. Stew until cooked over medium heat. Spices and salt are added to taste. It will be good for white mushrooms cream or sour cream. To make the sauce thicken, add a little flour.
Mushrooms are served with vegetable garnish, rice or potatoes. The fried white mushroom can be used as a snack or in a salad. They can stuff a chicken or pepper.
How to cook frozen mushrooms? The crooks have long proven that it is possible to cook delicious mushrooms and deliver them from the freezer.
Frozen mushrooms and vegetables to taste (broccoli,potatoes, cauliflower) cook, then add a little broth, recycle in a blender and return it back to the pan. Bring to a boil, add sour cream or cream. We put the prepared dish into a plate, decorate with greens and serve it on the table, enjoying a delicious and aromatic soup.
We cook mushroom soup with melted cheese. Products are harvested as for traditional soup: re-frying, potatoes, pre-thawed and fried mushrooms. Two briquettes of ordinary processed cheese curd it less (you can grate) and also send it to a pan. Now it remains to bring our soup to a boil, stirring until the cheese completely melts, and everything - the dish can be served on the table!